If I’m being honest, I tend to think of peanut butter blossom cookies as more of a holiday treat. But the truth is peanut butter and chocolate are good all year round, right? I think so.

And this peanut butter blossoms recipe could not be easier, as you do not have to bake a second time or chill the dough. Plus, I’ll share other chocolate candies you can use beyond Hershey’s Kisses.

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Ingredients for these cookies include:

• Peanut Butter – I like creamy and any brand works well (natural or conventional)
• Butter
• Sugars – you’ll need granulated white, brown, as well as turbinado sugar
• Egg
• Milk
• Vanilla Extract
• All-Purpose Flour
• Baking Soda + Salt
• Chocolate Candies for the centers – Hershey’s Kisses are the classic choice, but my favorites are actually chocolate stars and mini peanut butter cups.

Here are three tips for successful peanut butter blossom cookies:

Turbinado sugar adds a little extra crunch to the tops of these (but you can sub granulated white if you want to). Also, there’s no need to chill the dough for this recipe. The last tip is to be sure to add the chocolate candy center at the very end of baking, but before you transfer these to a cooling rack.

Why are they called peanut butter blossoms?

These classic holiday cookies mimic a flower with a center, like a sunflower. The peanut butter cookie encases the chocolate center, like a flower blossoming. Or at least that was always my understanding.

Why are my peanut butter blossoms falling apart?

These are crumbly cookies. So, two tips:

The first tip is to not overbake these. If anything, you want to slightly underbake them. And second, when you add the chocolate candy center, there’s no need to smash it down into the cookie (a gentle press will do).

More classic cookie recipes:

If you bake these peanut butter blossoms, let us know what you think in the comments below! xo. Emma

Peanut Butter Blossom Cookies

simple peanut butter blossom recipe with no chilling required

• ½
  cup
  butter
• ¾
  cup
  peanut butter
  creamy
• ⅓
  cup
  white sugar
  granulated
• ⅓
  cup
  brown sugar
• 1
  egg
• 1
  tablespoon
  milk
• 1
  teaspoon
  vanilla extract
• 1 ½
  cups
  all-purpose flour
• 1
  teaspoon
  baking soda
• ½
  teaspoon
  salt
• 24
  chocolate candies
  see note
• ¼
  cup
  sugar
  turbinado
• sea salt for the tops
  optional

1. In a medium size mixing bowl, cream together the softened butter and peanut butter.

2. Stir in the granulated white sugar and brown sugar.

3. Stir in the egg, milk, and vanilla extract.

4. In a small bowl, whisk together the flour, baking soda, and salt.

5. Stir the dry ingredients into the wet ingredients until a dough forms.

6. Roll the dough into 24 balls, rolling the tops in the turbinado sugar and place on a couple of baking sheets lined with payment paper or a baking mat.

7. Bake at 375°F for 8 minutes.

8. Remove from the oven and immediately press the chocolate candy into the centers.

9. Move the cookies to a cooling rack and allow to cool. If desired, you can also sprinkle these with a little sea salt.

For the chocolate candies, you can use Hershey’s Kisses, mini peanut butter cups, or chocolate stars. Other chocolate candies that are approximately the size of a Hershey’s Kiss can work well too.

I will unwrap the chocolates (if individually wrapped) and place in the refrigerator until I am ready to use them in this recipe.